Cauliflower Coconut Chickpeas Curry – Gluten-free / Vegeterian

My husband was craving a curry this week, so I made him a vegetarian coconut curry with cauliflower and chickpeas. The below recipe easily feeds four people, therefore adjust your measurements accordingly or do it like me and freeze the rest for the next time you crave a curry (saves money on Take-Outs too).



For the curry sauce:

1 cup chickpeas

whole cauliflower

brown onion

can of coconut milk

crushed garlic clove

grated ginger (2-3 cm)


small bunch of coriander (optional)

spices: curry powder, turmeric, curcuma, balti masala (whatever you have available, about a heaped teaspoon each), salt, pepper, chili flakes.

Everything else

coconut oil (sunflower or rapeseed will work as well)



How To


  1. Soak chickpeas overnight (8-12 hours) and boil for an hour. Alternatively buy a can of already cooked chickpeas and drain off any liquids.
  2. Wash cauliflower and separate the florets. You might need to cut some of them in halves, they should have a similar size.
  3. Start to boil your rice.

For the curry sauce

  1. Heat up a large pan with a teaspoon of coconut oil on medium heat and add your spices, ginger and garlic. Tip: In a traditional curry you add the spices first. Make sure the heat is not too high and you stir it quickly to avoid burning.
  2. Add roughly chopped onion and chickpeas to the spices. Stir well and fry until onions get glazy.
  3. Add cauliflower florets, stir and fry on medium heat for a few minutes then pour over lemon juice and can of coconut milk.
  4. Place lid on pan and let simmer until cauliflower florets are cooked. I personally like them still a bit al dente.
  5. Before serving, season with more spices and chopped coriander into the curry.


Serve with steaming hot rice. Enjoy!

Do you have a favourite curry dish? I would love to hear your recipe!




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